Emily Dobbs studied fine art at Manchester Metropolitan University where she used spices and egg yolk to make ‘paint’. She then travelled around the USA and started cooking in order to fund her trip. Emily taught herself how to cook curry on a ranch in Wyoming after her grandmother, an artist and author who lived in India in the 1950s, would send her curry recipes. Returning home to the UK she worked at The Dock Kitchen, Ducksoup, Petersham Nurseries, and Spring.
She became the first chef to popularise Sri Lankan food ‘egg hoppers’ in London, through her pop-up stall ‘Weligama’ in Druid Street Market, hailed by the Evening Standard as ‘utterly fantastic’. Her first cookbook ‘Weligama: Recipes from Sri Lanka’ was published in 2017 and dedicated to her grandmother.